Jalapeno and Onion Bagels

Published September 30, 2012 by jenmatteson

While checking off one more item on my 30 before 30 list and making rosemary olive oil bagels, I decided to make some jalapeno and onion bagels as well.  The original recipe from Hezzi-D was for jalapeno cheddar, but since I don’t do cheese, I decided to omit that.  I was concerned that the jalapenos alone wouldn’t be enough flavor, so I decided to add some onion as well.

Bagels are so much easier than I anticipated, I don’t know why I’ve put them off for so long.  These are incredibly simple and don’t take too long.  Nate and I aren’t really sweet bagel lovers, so both the recipes I’ve made so far are obviously more savory, however, I’m thinking with the ease of these, I might venture out and experiment with a few more flavors in the future.  Bagels freeze well, which is where we normally store our bagels since we don’t eat them all that often.  Take them out of the freezer, pop them in the microwave for 10-15 seconds, slice, and then toast, and it’s you’re good to go.  Otherwise, fresh is always just a little better.

Of the two, these were my favorite.  There was just enough jalapenos for good flavor, but definitely not hot at all.  The best part was the chunks of onion you’d get every now and again.  So falvorful.  These were perfect toasted with just a little bit of cream cheese.

Jalapeno and Onion Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8


1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
3 quarts water with 1 tbsp sugar
2-3 jalapenos, sliced
1/4 cup onion, chopped
1 egg yolk, beaten


1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy.  Add salt.

2. Slowly add in 2 cups of flour.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in jalapenos and onions.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Brush the top of each bagel with egg.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

8 comments on “Jalapeno and Onion Bagels

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